These Korean short ribs were exploding with flavor and so very tender. I like them almost fall of the bone tender with a little bite to them. I reserved some of the sauce when smoking them and reduced it just a bit to spoon over them at the end of the cook! Fantastic! I also use English style short ribs. English Style ribs are cut parallel to the bone, with one bone per piece. They tend to hold their shape even after a long braise and make an impressive presentation.
4-6 pounds English Style short ribs
salt & Pepper
1 tablespoon yellow mustard or olive oil
Memphis style or your choice of rub
1 tablespoon apple cider vinegar
1 cup apple cider or apple juice
(I have also used pear juice)
1 cup soy sauce
1/4 cup beef broth
3 tablespoons honey
3 tablespoons gochujang
3 tablespoons sesame oil
3 tablespoons rice wine vinegar
5 garlic cloves, minced
1 tablespoon ginger, minced
Toasted sesame seeds
green onions, chopped
Season short ribs with salt and pepper and leave them overnight.
Preheat smoker to 225F. Rub ribs with a little mustard or olive oil and then generously coat ribs with rub. Smoke while spritzing every half hour for two hours. Place in disposable pan, combine all sauce ingredients, reserving a bit for spooning over ribs later, and cover with foil. Insert a thermometer and take out when they reach 204F. Allow to rest for 30 minutes covered. Remaining sauce should be heated and slightly reduced on the stove and spooned over the ribs. Top with toasted sesame seeds and chopped green onions and serve with sticky rice and kimchi! Enjoy!!
Alternatively, ribs can be browned stove top and braised in a dutch oven, covered with the same delicious results if you do not have a smoker.
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